I usually buy the vacuum packed packages of tri-tip steaks from Costco. Anything at a lower price break is tough and really meant to be cooked in a way that I don’t try or have the knowledge for. I’ve always been happy with the cut of the tri-tip, it’s not a bad cut at all and it’s priced well enough that you can get many nights meals for a reasonable price.
However a repeated request has been hammered home and we looked at something else this time. Not wanting to go backward, the butt was out and the round is just not that good for grilling. I think it’s more of a stew or crock pot meat. So the next step up, and it was a significant step, was the New York Strip. With a jump from $5.49/lb with the tri-tip to the $9.99/lb for the New York, there was a visible difference in the amount of meat we had after cutting it up. But something different was requested and pre-cut stuff was out of the question.
When preparing the steaks I decided to merely throw a couple spices on them as to not hide the meat flavor, to give it a fair shake. Only pepper and Chicago Steak Seasoning (please excuse the blurry pic) were sparsely added. I have to admit that the texture and flavor were better than the tri-tip. It was very flavorful, but I found it didn’t have me attacking my portion like a walker would if he’d just happened upon an unconscious college frat boy.
We will probably try them again, maybe swapping off between them and the tri-tip. Either way, gots to have the red meat.